Cilantro Arugula Pesto Pasta
A delicious and quick meal that utilizes two of my favorite greens with pasta. That is a win-win in my book. I never thought I'd be able to create a vegan pesto that would stack up to a regular pesto made with parmigiano cheese. I think this does the trick. The umami flavors from the miso, nutritional yeast and lemon juice meet all the requirements to make this pesto satisfying and super tasty.
- 2 large handfuls arugula
- 1 large handful cilantro
- 1 avocado
- 3 garlic cloves
- 1/2 C. Pine nuts toasted or not, both are good
- 2 T. Lemon juice
- 2 T. Nutritional yeast
- 2 T. White miso paste
- 1/2 t. Freshly ground black pepper
- Sea salt to taste
- 4 T. Sun-dried tomatoes sliced
Place all pesto ingredients except salt and sun-dried tomatoes into a food processor and combine until creamy.
Taste and salt as needed. You may not need much due to the miso and lemon juice.
Toss with hot pasta of your choice. I used a gluten free red and white quinoa pasta.
Plate pasta and top with sliced sun-dried tomatoes and black pepper.